The Brown Cow Organics Story

Our herd of Guernsey cows is more commonly known for the rich A2 beta casein protein creamy milk that the cows produce. However in the late 1990s we just happened to have one of the pure bred Guernsey males ready to be sold for meat. We were offered a paltry sum for the animal so decided to have it butchered for our own use instead. We then gave some of the beef to friends too and the overall response was that we had produced some very tasty beef indeed - which set us thinking................

So at the Organic Food Awards 2001 we decided to enter a piece of our cross bred animals (i.e the mother was a Guernsey dairy cow and the father a beef bull) Against stiff and well established competition we won! One of the judges was David Lidgate of the very famous Lidgate Butchers in Holland Park London. David rang me up after he had judged the awards and established us as the winners, saying that he considered our beef some of the finest that he had ever tasted and to enquire as to its breeding. He was quite frankly astonished that something so good could be produced from a dairy breed. We started supplying his "high class" establishment from that point and that relationship continues to this day, over a decade later.

We also wanted to be able to supply our own market with this glorious beef and had to find a suitable name for our project. Whilst counting the brown cattle over the gate as they grazed the rich organic pastures in the glorious morning sunshine the name Brown Cow Organics originated. Little did we realise what a well known reputable brand it would become in such a short period of time. As the word spread re the quality of our beef so our business grew and we now sell all our organic beef produced on the farm directly to customers through our website, at local farmers markets, at events and through Lidgates in Holland Park, London.

From the very first days we always knew that it would be essential for us to hang the carcass and butcher at our own site to maintain control on quality. We were most fortunate to be able to rent a butchery unit on one of our farms from the start, and in 2006 we converted our disused milking parlour into a butchery at Perridge. It was going to greatly improve logistics having all the team on one site and consequently all products.

This conversion looked so good that we decided to convert the opposite barn into a much larger premises for making our by now famous organic yoghurt for our own Brown Cow Organics brand and for River Cottage. In 2014 expanded further with an improved production area, cold store and dry storage, plus staff room and our main office.

Brown Cow Organics employs Nine people from the local Somerset area; Our team between them look after the dairy production, butchery, running the office and the marketing.

We have had numerous appearances on the Radio, featured for a whole 11 minutes on BBC 1 with Rick Stein and we have met the very top celebrity chefs, Jamie Oliver & Hugh Fearnley-Whittingstall (and cooked THEM lunch!) Famous people say great things about our products but more importantly it is our customers that love our products and come back again and again.The pleasure of our farming life lies in the determination to produce excellent food in a beautiful location, and to be happy!

Our Pioneering organic farming

During the mid-1990's (prompted in part by the BSE crisis and food production standards) we decided organic was the only way to produce safe healthy food; so started the conversion of our 480 acre farm to organic under the UKFROS strict regulations, adhered to by the Soil Association.

We always believed that raising our Guernsey dairy and Beef herds on our nutrient-rich organic pastures (which starts with our lush, fertile soil; earth with the utmost fertility;minerals and trace elements) ensures these minerals and trace elements are retained in the beef and milk which produces food of the highest nutritional worth.

Our own independent analysis of our organic beef, organic milk and organic yoghurt shows that trace elements were distinctly higher in our organic beef on comparison with other non-organic grassfed beef and comparing our organic yoghurt against other leading brands of yoghurt ours is much higher in Omega 3s and other trace elements. Click here to find out more in our Nutritional Values section

In February 2016 the Soil Association advised of a new study published in the British Journal of Nutrition, which showed that organic dairy products (including yoghurt) and meat contain around 50% more beneficial omega-3 fatty acids than non-organic, plus many other nutritionally favourable findings; verifying our own independent analysis. Click here to find out more in our Nutritional Values section